Gobi Roast | Pan Roasted Cauliflower

Gobi roast recipe – an easy Indian style pan roasted cauliflower with spices. In this recipe cauliflower florets are pan roasted on the stove top with a few spices. Cauliflower is one of my favorite winter vegetables. While I sometimes do indulge in a healthier oven roasted masala cauliflower, I wanted to try a roasted cauliflower on the stove top. I love the way this simple vegetable gets transformed into a delicious dish that you can’t stop with just a spoonful.

There is no deep-frying in this recipe. The cauliflower florets are first parboiled and then roasted with Indian spices on the stove top. A very easy and flavorful dish, you can have this gobi roast as a side dish for chapatis or rice.

Cauliflower is a great source of vitamin C and is a good source of dietary fiber. Lets move on to the easy recipe for gobi roast or spiced pan-roasted cauliflower.

how to make gobi roast with step by step photos recipe

Bring water to boil in a pot. Add the cauliflower florets along with salt and turmeric powder. Let it boil for 3-4 minutes. Drain the water and set aside.

Heat oil in a pan. Add the parboiled cauliflower florets. Stir fry till the cauliflower florets turn brown in color. Add the spice masala powders. Mix well. Let it cook for 3-4 minutes to allow the spices to get blended with the cauliflower. Remove from heat.

Gobi Roast | Pan Roasted Cauliflower

gobi roast - an easy Indian spiced cauliflower that is pan-roasted. Quick to make and delicious side dish.

Author: Jiya Jesh

Recipe type: Side Dish

Cuisine: North Indian

Serves: 2

Ingredients

2 cups small cauliflower florets / gobi

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp cumin powder / jeera powder

1/2 tsp chaat masala powder

2 1/2 tbsp oil

Coriander leaves for garnishing

Salt to taste

Instructions

Separate the cauliflower into small florets.

Bring 3 cups of water to boil in a pot. Once the water starts boiling, add the cauliflower florets along with salt and turmeric powder. Cover and cook for 3-4 minutes. Remove from heat. Drain the water and set the parboiled cauliflower florets aside.

Heat oil in a pan. Add the parboiled cauliflower florets. Let it cook till the florets turn brown in color. You will have to keep stirring at regular intervals to ensure all sides are cooked.

Add in the masalas - red chilli powder, cumin powder and chaat masala powder. Mix well. Check for salt as we have already added some salt while parboiling the cauliflower. Add some if required. Let it cook for 3-4 minutes on a medium-low flame. Keep stirring at intervals.

Remove from heat. Garnish with chopped coriander leaves.

Gobi roast is now ready to be served.

Notes

1. Adjust the quantity of red chilli powder as per taste. The quantity I have used is for a mildly spiced gobi roast.